Colusari™ Red Rice Chowder with Corn, Squash and Chorizo


Yield:  About 24 one cup servings


  1. Bring chicken stock to a boil, add InHarvest Colusari Red Rice. Bring back to a boil, cover and simmer for 30 to 35 minutes. Drain excess liquid and reserve rice.
  2. While rice is cooking, slice and sauté chorizo in a large pot until lightly browned. Stir in garlic and leeks and sauté for 2 to 3 minutes longer. Remove chorizo, leeks and garlic and reserve.
  3. Add olive oil to pot and then squash. Sauté squash until soft, then whisk in 2 cups chicken stock. Once squash is broken down with whisk, add remaining chicken stock.
  4. Stir in rice, corn, chorizo, garlic and leeks and bring back to a boil. Stir in cream, season with salt and pepper to taste.
  5. Simmer for 15 minutes or until desired texture. If thicker chowder is desired, add roux to thicken.